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The craftsmanship that goes into Afeltra's pasta follows the teachings of ancient traditions, using only traditional bronze processing and extruding machines (dies), which work the dough in the same slow and patient way handed down by the pasta masters of Gragnano. The dough is a mixture of the best durum wheat flour and the local water.

Oven drying times can vary between 18 and 48 hours in thermostatic ovens and for some past shapes it can take up to two days, just so that we can obtain the right porosity to better absorb sauces and condiments together with the typical consistency that gives pasta an unmistakable aroma and taste.